Indian Salmon in Green Sindhi Sauce
Salmon fillet in a vibrant green sauce of fresh coriander, fenugreek, garlic, and ginger — a Sindhi tradition (Sindhi thoom, methi macchi). The sauce can be made ahead and refrigerated or frozen.
Ingredients
- 900 g salmon fillet
- to taste salt
- 1 tsp ground turmeric
- 0.25 tsp red chilli powder
- 135 g fresh green coriander
- — green bird
- 4 tbsp dried fenugreek leaves
- 8 tbsp mustard oil
- 30 cm non-stick frying pan
- 10 garlic cloves
- 7.50 x2.5%cm piece fresh ginger
- 385 ml water
- 2 tsp ground coriander seeds
- 1 tsp ground cumin seeds
- 400 g tomatoes
- 0.75-1 tsp salt
- 1.50 tbsp lemon or lime juice
- 1 tbsp water
Instructions
Prepare the Fish
Cut the 900 g salmon fillet into 12 even-sized pieces. Spread out and salt lightly on all sides with to taste salt . Sprinkle the 0.50 tsp ground turmeric and 0.25 tsp red chilli powder lightly on all sides and pat them in. Put the fish in a plastic bag, shut it, and refrigerate for 1-6 hours .
Prepare the Green Seasonings
Put the 135 g fresh green coriander (finely chopped) and green bird 's eye chillies{3} (finely chopped) in a large bowl. Take the 4 tbsp dried fenugreek leaves (kasuri methi), 1 heaped tablespoon at a time, rub it between your palms, and let it fall into the bowl. Mix well.
Make the Green Sauce
Put the 8 tbsp mustard oil in a large, 30 cm non-stick frying pan and set over a medium heat. When hot, add the 10 garlic cloves (crushed or finely grated) and 7.50 x2.5%cm piece fresh ginger (peeled and finely grated). Stir rapidly for 1 minute .
Add all the contents of the bowl with the green seasonings. Stir quickly to incorporate all the garlic and ginger so they do not burn. Stir and cook for 5 minutes .
Pour in 110 ml water of the measured water. Stir and cook for 2 minutes . Pour in another 110 ml water , the 2 tsp ground coriander seeds , 1 tsp ground cumin seeds , and 0.50 tsp ground turmeric . Stir and cook for 3 minutes .
Add the 400 g tomatoes (chopped and puréed) and 0.75-1 tsp salt . Stir and cook for 1 minute . Pour in the remaining 110 ml water and bring to a low simmer. Cover and make sure the sauce is bubbling very gently over a low heat. Cook for 15 minutes .
Finish the Sauce
Lift the cover, add the 1.50 tbsp lemon or lime juice , and stir. Taste the sauce and check for salt and balance of flavours. The sauce is now ready and can be stored if you wish — refrigerate for up to a day or freeze.
Cook the Fish
Just before you sit down to eat, reheat the sauce over a medium-low heat, stirring as you do so. You might want to relax it with 1 tbsp water . When it is bubbling gently, place the fish pieces in a single layer, spooning some sauce over the fish. Sprinkle 55 ml water on top. Make sure the sauce is bubbling. Cover, reduce the heat to low, and steam gently for 20 minutes , or until the fish is cooked through.
Serve
Serve the fish on a warmed platter in a single layer with sauce both under and over it.
View Cooklang Source
---
title: Indian Salmon in Green Sindhi Sauce
description: "Salmon fillet in a vibrant green sauce of fresh coriander, fenugreek, garlic, and ginger — a Sindhi tradition (Sindhi thoom, methi macchi). The sauce can be made ahead and refrigerated or frozen."
servings: 6
total time: 1 hour 30 minutes
prep time: 30 minutes
cook time: 45 minutes
tags: [salmon, indian, sindhi, fish, main, curry]
cuisine: Indian
difficulty: medium
---
== Prepare the Fish ==
Cut the @salmon fillet{900%g} into 12 even-sized pieces. Spread out and salt lightly on all sides with @salt{to taste}. Sprinkle the @ground turmeric{0.5%tsp} and @red chilli powder{0.25%tsp} lightly on all sides and pat them in. Put the fish in a plastic bag, shut it, and refrigerate for ~{1-6%hours}.
> You can use Kashmiri chilli powder instead of regular red chilli powder for a milder heat.
== Prepare the Green Seasonings ==
Put the @fresh green coriander{135%g} (finely chopped) and @green bird{}'s eye chillies{3} (finely chopped) in a large bowl. Take the @dried fenugreek leaves{4%tbsp} (kasuri methi), 1 heaped tablespoon at a time, rub it between your palms, and let it fall into the bowl. Mix well.
> Rubbing kasuri methi between your palms releases its aroma and breaks up any clumps.
== Make the Green Sauce ==
Put the @mustard oil{8%tbsp} in a large, @non-stick frying pan{30%cm} and set over a medium heat. When hot, add the @garlic cloves{10} (crushed or finely grated) and @fresh ginger{7.5%x2.5%cm piece} (peeled and finely grated). Stir rapidly for ~{1%minute}.
Add all the contents of the bowl with the green seasonings. Stir quickly to incorporate all the garlic and ginger so they do not burn. Stir and cook for ~{5%minutes}.
Pour in @water{110%ml} of the measured water. Stir and cook for ~{2%minutes}. Pour in another @water{110%ml}, the @ground coriander seeds{2%tsp}, @ground cumin seeds{1%tsp}, and @ground turmeric{0.5%tsp}. Stir and cook for ~{3%minutes}.
Add the @tomatoes{400%g} (chopped and puréed) and @salt{0.75-1%tsp}. Stir and cook for ~{1%minute}. Pour in the remaining @water{110%ml} and bring to a low simmer. Cover and make sure the sauce is bubbling very gently over a low heat. Cook for ~{15%minutes}.
> Use greener tomatoes for a more authentic colour and tangier flavour.
== Finish the Sauce ==
Lift the cover, add the @lemon or lime juice{1.5%tbsp}, and stir. Taste the sauce and check for salt and balance of flavours. The sauce is now ready and can be stored if you wish — refrigerate for up to a day or freeze.
== Cook the Fish ==
Just before you sit down to eat, reheat the sauce over a medium-low heat, stirring as you do so. You might want to relax it with @water{1%tbsp}. When it is bubbling gently, place the fish pieces in a single layer, spooning some sauce over the fish. Sprinkle @water{55%ml} on top. Make sure the sauce is bubbling. Cover, reduce the heat to low, and steam gently for ~{20%minutes}, or until the fish is cooked through.
== Serve ==
Serve the fish on a warmed platter in a single layer with sauce both under and over it.
> Serve with plain basmati rice or jasmine rice, and a yogurt raita.